It was freezing last night (I LOVE the cold), and when I got home I wanted something that would warm me and was fun to eat, so I threw this together and it was excellent. Also, there's none left meaning it's Boyfriend approved.
6 cups Chicken Stock
1 package Tofu (firmness of your liking, I like firm), cubed
2 bunches scallions, sliced thin (white & light green parts)
10-12 Fresh Shitake Mushrooms, sliced
1/2 inch piece of ginger
1/4 cup soy sauce
1 lime, juiced
1 Teaspoon of rice wine vinegar
1 Tablespoon veggie oil
Udon, Ramen, Soba or other noodle (I like my soup with a ton of noodles but some don't, so put in as many or as few as you'd like, just remember, the more noodles the less broth since the noodles will suck it up in order to cook. You can always add more broth if you want, just adjust the seasoning as you do)
1 Teaspoon Sesame Oil
Dash of Chili Oil (optional)
1. In a stock pot or other deep pot (or your Le Creuset Dutch Oven like moi), sauté the mushrooms and half the scallions until softened slightly, about 1 minute in the veggie oil.
2. Add stock, soy sauce, vinegar, and ginger and bring to a boil. Add noodles. When noodles are almost done, add tofu.
3. Add the lime juice and the sesame oil (taste it at this point, you might want to add more vinegar or lime to brighten it up a bit). Remove the ginger.
4. After you've put it in a bowl, sprinkle with some of the remaining scallions, and add a few dashes of the chili oil if you like (me likey!).
January 3, 2008
January 2, 2008
Foodie Resolutions
In honor of 2008, here are list of foodie resolutions that you are more than welcome to adopt.
1. I will open up my divine cookbooks that I love and actually make one recipe a week from them. I know I'm not the only one here -- we all have wonderful cookbooks that we simply don't use enough! So, here it is, written in cyberspace... I WILL COOK FROM MY COOKBOOKS.
2. I will eat more fish.
3. I will use an "unknown" ingredient in my cooking at least once a month. I've never used pomegranate syrup, but I'm gonna; same with Fenugreek (a spice), and stuff I find in the various ethnic markets in my 'hood.
4. I will finally go to that Yakitori place that I can't remember the name or location of (note to self, email Ayu regarding the before mentioned)
5. I will finally go to a Pinkberry to see what all the fuss is about.
http://www.pinkberry.com/
6. I will finish curing my wok... or more precisely, have my boyfriend do it. (A wok must be cured with oil until it turns black before you can use it. Otherwise, the food sticks to it).
7. As soon as #6 is completed, I will use said wok.
8. I will take a food class in something I've always wanted to learn about like wine or Kim Chee 101.
9. I will learn to appreciate Rachel Ray...
10. I will IGNORE #9.
1. I will open up my divine cookbooks that I love and actually make one recipe a week from them. I know I'm not the only one here -- we all have wonderful cookbooks that we simply don't use enough! So, here it is, written in cyberspace... I WILL COOK FROM MY COOKBOOKS.
2. I will eat more fish.
3. I will use an "unknown" ingredient in my cooking at least once a month. I've never used pomegranate syrup, but I'm gonna; same with Fenugreek (a spice), and stuff I find in the various ethnic markets in my 'hood.
4. I will finally go to that Yakitori place that I can't remember the name or location of (note to self, email Ayu regarding the before mentioned)
5. I will finally go to a Pinkberry to see what all the fuss is about.
http://www.pinkberry.com/
6. I will finish curing my wok... or more precisely, have my boyfriend do it. (A wok must be cured with oil until it turns black before you can use it. Otherwise, the food sticks to it).
7. As soon as #6 is completed, I will use said wok.
8. I will take a food class in something I've always wanted to learn about like wine or Kim Chee 101.
9. I will learn to appreciate Rachel Ray...
10. I will IGNORE #9.
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